In this study, fatty acid analysis and lipid nutrition assessment of five common cod products from fishery markets are performed by gas chromatography (GC). Meanwhile, a lipid‐based rapid identification method for cod products using thin‐layer chromatography (TLC) is established. GC analysis showed that 13, 11, 13, 13, and 6 types of fatty acids are identified in Atlantic cod, Pacific cod, sablefish, silver cod, and oilfish, respectively. The nutrition assessment shows that Atlantic cod, Pacific cod, sablefish, and silver cod have healthier atherogenicity index (AI) and thrombogenic index (TI), suggesting these four types of fish have higher nutritive value. In terms of the fatty acid, the five species of fish can be classified by systematic clustering and heat map analysis. The TLC‐rapid lipid identification method shows that sablefish and silver cod contain characteristic triglyceride, and oilfish contains characteristic wax ester, which are obviously different from the Atlantic cod and the Pacific cod. The oilfish could be distinguished from the high nutritive value of sablefish, silver cod, Atlantic cod, and Pacific cod by the rapid identification method in a few minutes. This study provides important nutritional information and a method for rapid identification of cod products.

中文翻译：

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鳕鱼产品的脂质分析和快速鉴定

在这项研究中，通过气相色谱（GC）对来自渔业市场的五种常见鳕鱼产品进行脂肪酸分析和脂质营养评估。同时，建立了使用薄层色谱法（TLC）的基于脂质的鳕鱼产品快速鉴定方法。GC分析表明，在大西洋鳕，太平洋鳕，黑鳕，银鳕和油鱼中分别鉴定出13、11、13、13和6种脂肪酸。营养评估显示，大西洋鳕鱼，太平洋鳕鱼，黑鳕鱼和银鳕鱼的动脉粥样化指数（AI）和血栓形成指数（TI）更健康，表明这四种鱼的营养价值更高。就脂肪酸而言，可以通过系统聚类和热图分析对五种鱼类进行分类。TLC快速脂质鉴定方法显示，黑鳕和银鳕鱼含有特征性甘油三酸酯，而油鱼则含有特征性蜡酯，这与大西洋鳕鱼和太平洋鳕鱼明显不同。在短短几分钟内，通过快速识别方法，可以将油鱼与黑鱼，银鳕鱼，大西洋鳕鱼和太平洋鳕鱼的高营养价值区分开。这项研究提供了重要的营养信息和一种快速鉴定鳕鱼产品的方法。